Go Back
A slice of chocolate pie on a white plate, placed on a white marble countertop. A dollop of whipped cream rests on top, with chocolate shavings sprinkled over the rich, velvety filling. A slice of chocolate pie on a white plate, placed on a white marble countertop. A dollop of whipped cream rests on top, with chocolate shavings sprinkled over the rich, velvety filling.

The Ultimate Chocolate Truffle Pie Recipe

This Chocolate Truffle Pie is a dream for chocolate lovers! A silky-smooth, rich chocolate filling nestled in a crumbly cookie crust—every bite melts in your mouth. The perfect make-ahead dessert for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 392 kcal

Equipment

  • Microwave-safe bowl (for melting chocolate)
  • Whisk or electric mixer (for whipping cream)
  • Spatula (for folding ingredients)
  • 9-inch pie dish (for assembling)
  • Refrigerator (for chilling)

Ingredients
  

  • 12 ounces semisweet chocolate chips
  • 1 ½ cups heavy whipping cream divided
  • ¼ cup sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 9-inch prepared chocolate cookie crumb crust

Instructions
 

  • Melt Chocolate: Combine chocolate chips and half the heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. Let cool.
    A glass mixing bowl on a white marble cooktop, filled with semisweet chocolate chips and heavy cream. A spatula stirs the melted chocolate mixture, which is smooth and glossy after being heated.
  • Add Flavor: Stir in sifted confectioners' sugar and vanilla extract.
    A glass mixing bowl on a white marble cooktop, as sifted confectioners’ sugar and vanilla extract are stirred into the melted chocolate. The rich, dark mixture is thick and velvety.
  • Whip Cream: In a separate bowl, whip the remaining cream until soft peaks form.
  • Fold & Blend: Gradually beat the cooled chocolate mixture into the whipped cream in thirds.
    A glass mixing bowl on a white marble cooktop, with an electric hand mixer whipping heavy cream into soft peaks. The creamy, airy texture is forming, ready to be folded into the chocolate.
  • Assemble & Chill: Spoon the chocolate filling into the prepared pie crust. Refrigerate for at least 8 hours until set.
  • Serve & Enjoy: Slice and top with extra whipped cream if desired.
    A chocolate pie on a white plate, placed on a white marble countertop. A dollop of whipped cream rests on top, with chocolate shavings sprinkled over the rich, velvety filling.